In this study, the quality of sow pork was compared with commercial pork to evaluate sow pork as raw meat material for processing. Texture, cooking loss, color, pH, water, lipid, fatty acid, volatile profiles, and sensory characteristics of 3 parts (tenderloin, loin, hind leg) of sow and commercial pork were analyzed. In texture analysis, sow pork had significantly higher shear force compared to commercial pork (tenderloin: sow 143.19 N, commercial 107.79 N; loin: sow 173.62 N, commercial 120.65 N; hind leg: sow 211.76 N, commercial 112.80 N) (p<0.05). There were significant differences in cooking loss, color, and pH, but they differed by part. A total of 49 volatile compounds were identified, and there were significant differences in 22 volatile compounds. In the case of hexanal (one of the warmed-over flavors), which was detected on the largest scale, the relative concentration was significantly higher in the tenderloin of commercial pork (p<0.05). On the other hand, no differences were reported by sensory analysis for hardness, off-flavor, juiciness, oiliness, appearance, taste, and acceptability between cooked sow and commercial pork. This study provides a database on the quality of sow pork by parts, which is considerable to develop proceed meat products using sow meat.

This study gathered basic information on the development of Jiu-Jitsu uniforms suitable for players in Korea. Detailed data were collected between December 20th and December 30th, 2022 on 21 selected brands sold in online shopping malls. For each, information was recorded on the production country, product type, price, colors, material, and sizing system. A total of 612 datasets were analyzed using frequency analysis, cross-tabulation, and Chi-square tests. Jiu-Jitsu uniforms were classified as either standard or limited edition. Limited edition uniforms were more expensive than regular uniforms. International brands had a higher price range than domestic brands. The most commonly used colors for Jiu-Jitsu uniforms were the regulation colors associated with the sport: white, black, and blue. Domestic brands were more likely to use non-regulation colors than international brands. The material used for the top half of the uniform was predominantly pearl weave, while the bottom half was usually ripstop. International brands used a more diverse range of materials than domestic brands. The Jiu-Jitsu uniform sizing system incorporated a range of sizes between A00 and A6. While sizing designations differed according to the established sizing systems of different countries, the sizes remained the same, as did the range of sizes available. Where size guides were provided, height and weight were used to help the customer determine the appropriate size. The dimensions of each size varied between brands. Overall, we found that international brands offer a more diverse range of Jiu-Jitsu uniform designs than domestic brands.

평균연령의 증가에 따른 인구고령화는 현대사회의 공통적 당면과제이며, 이에 따른 퇴행성 근감소증의 발생 및 증가는 이에 대한 새로운 해결책을 요구한다. 근감소증은 단백질의 불균형 및 운동부족, 염증 증가 등 다양한 요소에 의해 발생하므로, 과학적 원인분석을 통한 다각도적 접근이 필요하다. 이는 식품산업의 새로운 블루오션을 창조 할 수 있으나, 현재 국내의 근감소증 개선 식품성분에 관한 연구는 태동 단계라고 할 수 있다. 제품 개발 현황의 경우 단백질을 이용한 제품이 대다수인 반면, 미국의 경우 단백질 유래 원료뿐만 아니라 현미, 갈조류, 사과껍질 등 식물 유래 원료를 이용하여 다양한 제품을 출시하고 있다. 또한, 근감소증 개선 효과가 있는 원료에 대한 특허 출원 은 증가하는 추세지만, 지표성분에 대한 연구는 아직 미비하다. 국내와 비교했을 때 미국을 비롯한 국외 학계 및 산업계는 비교적 많은 연구와 개발을 이루고 있다. 하지만 제품의 소재가 주로 대두단백 및 유청단백 등에만 국한되어 있으며, 운동보조제 위주의 접근으로 인해 제형의 한계가 존재하는 상황이다. 따라서, 근감소증을 개선할 수 있는 다양한 과학적 기작 연구와 함께 소재개발을 통하여 식품 산업의 새로운 시장을 열어갈 선구적 연구가 필요하다.

본 연구는 장애인 복지관을 이용하는 지체장애인 및 뇌병변장애인 중 고혈압 환자를 대상으로 복지관 간호사와 간호학생 자원봉사자를 통해 제공된 8주 전화상담 고혈압 자가관리 프로그램의 효과를 파악하는데 목적이 있다. 비동등성 대조군 전후 유사실험설계 연구로, 2019년 12월부터 2020년 5월까지 사전, 사후 조사를 완료한 대조군 28명, 실험군 29명의 자료를 SPSS 프로그램을 이용하여 분석하였다. 주요 연구결과로, 프로그램 적용 후 실험군이 대조군에 비해 고혈압 관련 지식, 건강신념 중 심각성과 민감성, 삶의 질 EQ-VAS에서 통계적으로 유의한 차이를 나타나며 높아진 것으로 나타났다. 따라서 장기적인 건강관리가 필수적인 장애인 고혈압 환자를 대상으로 다양한 자가관리 프로그램을 적용하여 관련 지식, 건강신념 및 삶의 질 등을 높이는 노력이 계속적으로 필요할 것이다.

To identify the antecedents of repurchasing intention toward fast fashion brands, this study was conducted to examine brand authenticity and brand identification as both direct and indirect antecedents of repurchasing intention through fast fashion brand love. Through convenience sampling, 266 university students in Seoul metropolitan area completed a questionnaire survey. Data were analyzed using SPSS for exploratory factor analysis, and AMOS was used for confirmatory factor analysis and path analysis. Factor analysis revealed the following: for brand authenticity, four dimensions(‘originality,’ ‘reliability,’ ‘continuity,’ and ‘naturalness’) were revealed; for both consumer brand identification and repurchase intention one dimension was revealed; and for brand love two dimensions were revealed(‘passion’ and ‘affection’). Path analysis confirmed that ‘reliability’ and ‘naturalness’in relation to brand authenticity indirectly influenced repurchase intention through ‘passion’(as a factor of brand love) and directly influenced repurchase intention. Further, ‘continuity’ in relation to brand authenticity indirectly influenced repurchase intention through ‘affection’(as a factor of brand love) and directly influenced repurchase intention. Consumer brand identification influenced repurchase intention indirectly through two factors of brand love. These results suggest that fast fashion brand marketers should implement effective strategies that consider consumers’perceptions of brand authenticity, consumer brand identification, and brand love.

This study investigated the quality characteristics of 5 different types of food (beef tenderloin, Japanese Spanish mackerel, radish, blueberry and tofu) by applying liquid immersion freezing, which is one of the quick-freezing methods. Each sample was refrigerated by -20℃ conventional freezing or -70℃ liquid immersion freezing respectively. After thawing at 4℃, we examined drip loss, color value, hardness, and volatile basic nitrogen. The drip loss of -70℃ freezing condition was significantly reduced compared to -20℃ freezing condition in every sample except Japanese Spanish mackerel. There were less changes in color values of beef tenderloin, Japanese Spanish mackerel, radish in -70℃ condition than conventional freezing. The hardness of beef tenderloin, tofu was decreased and that of radish, blueberry was increased at -70℃ freezing in comparison to -20℃ freezing. By applying -70℃ freezing on beef tenderloin, we also found more decreasing tendency of volatile basic nitrogen compared to -20℃ freezing. In conclusion, the quality of general frozen foods, such as beef tenderloin, Japanese Spanish mackerel and blueberry, could be improved. The possibility of developing frozen tofu is also discovered by the application of liquid immersion freezing. These results could be meaningful as baseline data for researching and development of high-quality frozen foods.

In this study, hardness, which is one of the most important texture properties of meat products, was investigated in order to evaluate the potential of using crushed meat products as food for seniors. The hardness of crushed meat products in the Korean market, such as hamburg steak (12 products), meatball (8 products), ddeokgalbi (rib patties, 13 products), and wanja (meat dumplings, 10 products) were analyzed through a texture analyzer. Also, the hardness of UDF 1st grade hamburg steak (Japanese care food) was assessed in comparison with the texture characteristics of crushed meat products. The mean value of hardness of 43 crushed meat products purchased in the Korean market was 64,733±12,319 N/m2 (23,650-102,780 N/m2) while the hardness of UDF 1st grade product was 50,910±4,990 N/m2. The hardness of 16 crushed meat products was not significantly different from that of UDF 1st grade products (p<0.05). On the other hand, crushed meat products had higher relative standard deviation (RSD, %) values of hardness (mean: 19.6%, from 7.8 to 43.1%) than the RSD of UDF 1st grade products (9.8%) except for three products. Therefore, crushed meat products could be a developable “food for seniors” if deviations of texture are minimized. These findings on texture properties could be an effective data base for the development and quality control of “food for seniors” using meat materials.

목적: 청색광 차단 안경렌즈 착용 전과 후의 대비감도 시력을 평가하고자 한다. 방법: 성인 남녀 37명을 대상으로 원거리 시력을 교정한 상태에서 청색광 차단 안경렌즈 착용 전과 후의 원거리와 근거리 양안 대비감도 시력을 측정하였다. 원거리 양안 대비감도 시력의 측정은 10% Lea-numbers 대비감도 시표(Good-LITE, USA)를 사용하였고 근거리 양안 대비 감도 시력의 측정은 adobe illustrator cs6을 이용하여 40cm 5% 근거리 대비감도 시표를 제작 하여 측정하였다. 측정에 사용된 청색광 차단 안경렌즈는 D, S, C, N社의 제품을 사용하였다. 검사실의 조도는 500lx 이었다. 결과: 청색광 차단 안경 착용 전 원거리 10% 양안대비감도시력은 -0.0558± 0.1887 LogMAR, 청색광 차단 안경 착용 후의 양안대비감도시력은 C社 -0.0849±0.168, N社 -0.070±0.164, S社 -0.0576±0.1985, D社 -0.0394±0.1853 LogMAR 순이었으며, 이원분산 분석 결과 통계적 유의성은 없는 것으로 나타났다. 또한 5% 근거리 대비감도 시력은 0.26± 0.1726 LogMAR, 청색광 차단 안경 착용 후의 양안대비감도시력은 N社 0.242±0.1396, D社 0.263±0.1853, C社 0.267±0.135, S社 0.282±0.1985, LogMAR 순이었으며, 이원분산분석 결과 유의성은 없는 것으로 나타났다. 결론: 청색광 차단 안경렌즈는 우리 눈에 유해하다고 알려진 청색광을 일부 차단하기 때문에 전체 가시광선 투과율이 낮아져 대비감도에 영향을 줄 것으로 생각하였다. 그러나 현재 시판중 인 청색광 차단 안경렌즈는 원거리, 근거리 대비감도 시력의 변화에 큰 영향을 주지 않으면서 유해광선을 차단하는 것을 확인 할 수 있었다.

In order to identify the antecedents of internet purchasing intention toward fashion items, this study examines shopping-related variables as both direct antecedents of internet purchasing intention, and as indirect antecedents of internet purchasing intention through online-related variables. Impulse buying and market mavenism were considered as shopping-related variables, whilst online interaction readiness and online consumer procrastination were considered as online-related variables. It was hypothesized that impulse buying and market mavenism not only directly influence purchasing intention toward fashion items, but also indirectly influence it through online interaction readiness and online consumer procrastination. Data were gathered by surveying university students in Seoul using convenience sampling. A total of 286 questionnaires were used in the statistical analysis. SPSS was used for exploratory factor analysis, and AMOS was used for confirmatory factor analysis and path analysis. The factor analysis of market mavenism, impulse buying, and online consumer procrastination revealed one dimension, whilst the factor analysis of online interaction readiness revealed two dimensions: ‘online relationship’ and ‘internet role.’ Tests of the hypothesized path proved that impulse buying indirectly influences internet shopping intention only through online consumer procrastination, whereas market mavenism influences internet shopping intention indirectly through both online interaction readiness and online consumer procrastination. The results will be useful for Internet shopping mall marketers and for future study.

The purpose of this study is to estimate the location and space configuration of Sauidang(四宜堂), which is a house in the late Joseon period. Sauidang was built by Hong Man-hoe(洪萬恢), the last son of Princess Jeongmyeong(貞明公主), was used as a house for Pungsan Hong clan(豊山洪氏) for approximately 150 years, and is now defunct. However, the existence was estimated through Sauidang-ji ( 四宜堂志) compiled by Gwan-am Hong Gyeong-mo(冠巖洪敬謨) in 1824. Based on the mention that “Sauidang was located in Hundo-bang(薰陶坊) of Ihyeon-dong(梨峴洞)” and the literature referring to “the site of Myeongryegung Palace(明禮宮)”, this study estimated the location of Sauidang. Maps and photographic data in the modern age enabled us to examine the utilization cases of medium- and large-sized lots by examining the correlation with the current Embassy of the People’s Republic of China in the Republic of Korea. In addition, it was possible to estimate the spatial configuration of Sauidang with a focus on words to clarify the detailed explanation of Sauidang mentioned in the literature and spatial relationship.

In this study, the texture, nucleotide-related compounds, and sensory characteristics of dry-aged beef, made from third quality grade Hanwoo beef (Korean native cattle), were investigated according to aging periods. Loin cuts obtained from three different Hanwoos were dry-aged under the specific conditions (controlled temperatures, humidity, and air flow) during 0-7 weeks. With increasing aging periods, textures were significantly decreased after 5 weeks (hardness: from 13,264±2,033 to 7,112±1,743 g; chewiness: from 4,107±1,467 to 2,334±780) and four sensory characteristics were significantly increased after 3 weeks (texture: from 2.2±1.0 to 6.2±1.1; flavor: from 3.9±0.7 to 6.2±1.5; whole preference: from 2.5±0.8 to 6.3±1.3; purchase intention: from 3.7±1.4 to 6.0±1.5) except for color (p<0.05). On the other hand, the concentrations of IMP which is related to the umami flavor of beef were significantly decreased with increasing aging periods (from 40.44±5.97 at 0-week to 7.44±2.43 μg/ mg at 7-week) (p<0.05). These results obtained in this study could provide an useful data base for the quality control of dry-aging.

Recently, there has been an increase in wellbeing marketing, which focuses on increasing consumer life satisfaction or consumers’ sense of subjective wellbeing. Numerous studies have been conducted to identify which aspects contribute to consumer life satisfaction. In order to provide additional insights into consumer life satisfaction, this study aimed to identify the relationships among social psychological variables (consciousness of social face, social interaction anxiety, and career anxiety), shopping confidence, and life satisfaction. Shopping confidence in this study relates to confidence for clothing/ accessories. It was hypothesized that social psychological variables influence life satisfaction not only directly but also indirectly through shopping confidence. Data were gathered by surveying university students in Seoul, using convenience sampling. Two hundred eighty six questionnaires were used in the statistical analysis. Factor analysis of consciousness of social face revealed two factors, ‘desire to gain face’ and ‘fear of losing face’. Factor analysis of social interaction anxiety, shopping confidence, and life satisfaction revealed that these variables were uni-dimensional. Test of the hypothesized path showed that all social psychological variables influenced life satisfaction indirectly through shopping confidence, whereas ‘fear of losing face’ of consciousness of social face and career anxiety influenced life satisfaction directly. The results give marketers some understanding of their consumers' life satisfaction in relation to consciousness of social face, social interaction anxiety, career anxiety, and shopping confidence.

The purpose of this study is to identify the antecedents of repurchase intention toward fast fashion brands. Perceived quality, perceived price, deindividuation, and overly trendy styles, which are product characteristic variables, and fashion innovativeness, which is a consumer characteristic variable, were considered as antecedents. It was hypothesized that product and consumer characteristics influence repurchase intention toward fast fashion brands not only directly, but also indirectly through cognitive dissonance. Data were gathered by surveying university students in Seoul using convenience sampling. Three hundred and fifty-two questionnaires were used in the statistical analysis. SPSS was used for exploratory factor analysis, and AMOS was used for confirmatory factor analysis and path analysis. The factor analysis of product characteristics revealed four dimensions: “perceived quality”, “perceived price”, “deindividuation”, and “overly trendy styles”, and the factor analysis of consumer characteristics revealed one dimension. The factor analysis of cognitive dissonance revealed two dimensions, “regrets” and “perceived uncertainty.” The hypothesized path test proved that perceived quality, deindividuation, overly trendy styles, and fashion innovativeness influence repurchase intention directly. Perceived price and deindividuation influence repurchase intention indirectly through the factor of cognitive dissonance, which is the perceived uncertainty, indicating the importance of cognitive dissonance. The results indicate effective marketing strategies should be used to decrease consumers’ cognitive dissonance, and suggestions for future study are provided.